Char siu pork rice bowl

Mix all the marinade ingredients together and, using either your hands or a spoon, coat the meat evenly with sauce. Chill and leave to marinate for 24 hours.

Heat the oven to 140C/fan 120/gas 1. Transfer the pork and the marinade to a roasting tray, add a cupful of water and cover tightly with foil. Cook for 4 hours. Check the water level halfway through, to make sure the marinade doesn’t burn.

Remove the foil and turn the oven up to 220C/fan 200C/gas 7. Put the pork back in to caramelise the meat for 30 minutes, basting every 10-15 minutes, then remove from the oven and leave to rest. The meat should have a darker edge but not be burnt.

Let it cool to room temperature before carving to your desired thickness. We prefer it thin. A bread knife gives you neat slices.

For the rice – put it in a bowl with cold water and gently rub to wash off the starch. Tip out the water and refill it with fresh water. Repeat this process several times until the water comes out clear. As the rice begins to absorb some water it becomes fragile, so you need to be gentle with it.

Put the pot you’re going to cook the rice in onto some kitchen scales, and set to zero. Put the washed rice in the pot and top it up with water until it comes up to 800g in total.

Cover the pot with a lid and bring it to the boil, then reduce the heat to minimum and cook until all the water has disappeared and you can see some holes on the surface of the rice.

Turn off the heat and let it steam for 10 minutes with the lid on. Take off the lid. Mix the rice to separate the grains and release the remaining steam. Warm the vegetable oil in a small pan until hot, then mix in the spring onion greens and light soy sauce. Stir this through the rice gently.

Divide the rice between four bowls, arrange a few slices of pork on top, and put the raw egg yolk in the middle. Sprinkle the white part of the spring onion, nori and sesame seeds on top.